2026-27 BScN Curriculum
Below is the 2026-27 curriculum for the Bachelor of Science in Nutrition bachelor completion program. This two-year bachelor’s degree completion curriculum includes 99 quarter credits in nutrition science, culinary skills, natural sciences, and community health. Browse the course sequence by term to see required courses and credits.
For the current curriculum and course descriptions, please visit the Course Catalog.
First Year
Fall Term
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| Course # | Course Name | Credits |
|---|---|---|
| IM321 | Critical Thinking for Pre-Health Professionals | 3 |
| NU307 | Fundamentals of Nutrition I | 2 |
| NU308 | Fundamentals of Nutrition II | 2 |
| NU313 | Fundamentals of Nutrition Workshop | 1 |
| NU314 | Culinary Skills | 2 |
| NS311 | Anatomy & Physiology | 4 |
| NS312 | Anatomy & Physiology Lab | 1 |
| NS315 | General Chemistry I | 3 |
| Fall Term Total | 18 | |
Winter Term
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| Course # | Course Name | Credits |
|---|---|---|
| NS325 | General Chemistry II | 3 |
| NU312 | American Food Systems | 3 |
| NU422 | Diet & Disease | 3 |
| SS321 | Culture, Identity & Emotion | 3 |
| SS331 | Advanced Writing & Self-Reflective Skills | 3 |
| Winter Term Total | 15 | |
Spring Term
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| Course # | Course Name | Credits |
|---|---|---|
| IM411 | Health Psychology & Mind/Body Medicine | 3 |
| NS324 | Organic Chemistry I with Lab | 3 |
| NU331 | Foundations of Community Nutrition | 3 |
| NU322 | Nutritional Anthropology | 3 |
| SS332 | Intercultural Communication Skills | 3 |
| Spring Term Total | 15 | |
First Year Total: 48 Credits
Second Year
Summer Term
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| Course # | Course Name | Credits |
|---|---|---|
| NS401 | Biochemistry for Life Sciences | 4 |
| NU301 | Farm to Table | 2 |
| Summer Term Total | 6 | |
Fall Term
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| Course # | Course Name | Credits |
|---|---|---|
| NS334 | Organic Chemistry II with Lab | 3 |
| NS411 | Biostatistics for Pre-Health Majors | 3 |
| NS412 | Scientific & Professional Communication | 3 |
| NS413 | Introduction to Research Methods | 3 |
| NU411 | Food Security | 3 |
| Fall Term Total | 15 | |
Winter Term
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| Course # | Course Name | Credits |
|---|---|---|
| NS321 | Genetics | 4 |
| NS421 | Evidence-Based Practice for Pre-Health Professionals | 3 |
| NU318 | Food Relationship Coaching | 3 |
| SS421 | Ethics & Philosophical Dilemmas | 3 |
| SS422 | Careers – From Undergraduate Degree to Employment | 2 |
| Winter Term Total | 15 | |
Spring Term
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| Course # | Course Name | Credits |
|---|---|---|
| NU431 | Whole Food: Rethinking the Science of Nutrition | 4 |
| NU432 | Nutritional Epidemiology | 4 |
| SS499 | Undergraduate Capstone | 3 |
| — | Elective | 4 |
| Spring Term Total | 15 | |
Second Year Total: 51 Credits